Hi there and welcome to the blog home of ME! - Author Taryn Raye.
I'm just a lil' ol' scribbling butterfly, who's ready to burst from my cocoon & spread my wings. So glad you've stopped by to join in my journey in this writerly world.

Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges.

Place 2 in. apart on greased baking sheets.

Flatten with a glass dipped in sugar.

Bake at 375º for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute before removing to wire racks.

For icing, in a small mixing bowl, cream shortening and confectioners' sugar. Beat in vanilla and enough milk to reach spreading consistancy. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in zigzag pattern.

1) Grease a 9X13 baking dish, set aside.2) In a saucepan, combine sugar, milk, and butter. Bring to a boil and cook 5 minutes. Remove from heat and stir in marshmallow cream and peanut butter. Gradually stir in flour. Spread into the prepared pan and let cool.